Funfetti Cupcakes with Simple Icing

This recipe makes funfetti cupcakes which are cupcakes with sprinkles in the batter. The cupcakes are topped with a simple glaze icing which is easier to prepare than buttercream and finished off with more pretty sprinkles.

These funfetti cupcakes are made using my basic vanilla cupcake recipe but with added sprinkles. The cupcakes are soft, fluffy and super easy to to make. Using an icing glaze for the cupcakes saves time as its quicker and easier to make than buttercream.

Skipping the buttercream and using a simple icing also saves calories as an average funfetti cupcake with buttercream contains around 580 calories whereas these funfetti cupcakes only contain around 265 calories.

These cupcakes are fun and colourful so this recipe is perfect for baking with the little ones. If you’re looking for a hassle free and yummy funfetti cupcake recipe then this is the one. 

Ingredients for Funfetti Cupcakes with Simple Icing

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

For the Funfetti Cupcakes

• Butter - use unsalted butter soft room temperature. You can use salted and not add salt to the recipe.
• Sugar - I use caster sugar also known as superfine sugar.
• Oil - unflavoured oil such as vegetable oil, canola or rapeseed.
• Eggs - use room temperature eggs.
• Vanilla - vanilla extract or vanilla bean paste.
• Milk - use whole milk.
• Soured cream - or you can use natural yoghurt.
• Salt - I use fine salt.
• Flour - I use self-raising flour which is plain flour with baking powder. If you use plain flour, remember to add baking powder.
• Sprinkles - use bake stable rainbow sprinkles.

For the Simple Icing

• Icing flour - also known as powdered sugar.
• Milk - use whole milk to make the icing glaze.
• Food colouring - I use pink gel colouring.
• Sprinkles - rainbow sprinkles.

How to Make Funfetti Cupcakes with Simple Icing

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a muffin tin with 12 cupcake cases. Cream together the caster sugar and butter using a handheld mixer. You can also do this by hand. Cream for around 2 minutes or until light and fluffy.

2. Add the vegetable oil and continue to mix then add in the eggs and vanilla extract. Add and mix in the milk, soured cream and salt then add and mix in the flour and rainbow sprinkles.

3. Spoon the batter evenly between the cupcake cases and bake for 20 minutes or until a cake tester comes out clean. Allow the cupcakes to cool in the muffin tin for 15 minutes then transfer the cupcakes to a cooking rack to completely cool.

4. Add the icing sugar and milk to a small bowl and mix until smooth. Add in the pink food colouring and mix well. Spoon some of the glaze onto a cupcake and immediately top with sprinkles. Use a palette knife to smooth the glaze over the cupcake. Repeat for all the cupcakes then allow the glaze to set and enjoy.

Recipe Tips

• Once you add the glaze to the cupcakes, it immediately begins to dry so top each cupcake with sprinkles as soon as you put the glaze on.

Nutrition

Nutrition based on 1 serving - Calories: 265kcal | Fat: 10.3g | Saturates: 4.1g | Carbs: 39.9g | Sugar: 27.3g | Fibre: 0.7g | Protein: 3.0g | Salt: 0.26g.

Storage

You can store these cupcakes in an airtight container at room temperature for up to 6 days.

If the weather is hot or humid then store in the fridge immediately until serving. Ensure you bring the cupcakes to room temperature before serving from the fridge.

These cupcakes can be wrapped and stored in the freezer for up to 2 months.

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